Leave a Review

Reviews

I'm no snob, but I do like my hot chocolate made from just fine chocolate and milk and/or cream. I never remember the proportions off the top of my head; so a recipe is nice. Buy the way, "L.A. Burdick" in Walpole NH. sells an amazing real hot chocolate mix. They sell White hot chocolate as well...makes an excellent gift.

I made this hot chocolate with my 1st grade class-it was a huge hit! The children really got a kick out of melting chocolate bars, and I liked that the recipe was easy to follow and was a yummy way to introduce fractions. I plan on making this again when the weather gets colder at home with my hubby.

I thought this recipe was good on a cold night. And for Bev... we don't have much cold weather in Central Texas so our hot chocolate skills might get a little rusty. Hot chocolate isn't so tasty when it's warm outside. But I'll be happy to crack your recommened soft egg onto toast anytime...

After comparing Bev's recipe so graciously provided by RealSnob to the caramel swirl recipe, I have to say that I prefer the epicurious recipe. I thought Bev's recipe tasted one-dimensional and had a thin texture. Guess I'll keep experimenting with hot chocolate recipes.

Aw Bev, always such a card...
Here's a recipe for Bev's famous hot chocolate, for those of us who NEED a recipe-
-1 cup skim milk, heated for 45 seconds on high in the microwave
-3 Tbsp Nesquik
Stir Nesquik in with heated milk. Add marshmallow if desired. Amount of chocolate can be adjusted to taste.

Maybe "snobby" is not the correct adjective. How about "ignorant" or "insensitive"? Bev claims that she cannot believe that people would use a recipe to make hot chocolate. Obviously 8 people who posted prior to her review thought that it was a worthwhile recipe. Does she think that there is a conspiracy going on?

I cannot believe that anyone would need to follow a recipe to make hot chocolate! (I assumed the recipe was going to be for a dessert.) Perhaps the following recipe may be useful to some; Boiled eggs.....Place eggs carefully into simmering water for 4 minutes. Remove from pan. Tap top of egg with the back of a teaspoon & remove a cicle of shell so you can spoon out the egg. Delicious served with a little salt and fresh white, buttered bread!!

I love this recipe for hot chocolate, with one exception, I use bittersweet chocolate or even half bittersweet and semi-sweet. It makes it not nearly as sweet and gives a more complex chocolate flavor. I don't understand how anyone could claim it was too watery. Did they read the recipe correctly? It calls for 15 ounces of chocolate.

I was eager to try this recipe as it had good reviews but was sceptical about all the water and I wasn't that impressed with this hot chocolate recipe. Tasted too watery and not creamy enough for me. I added about 4 heaped TBSP of cocoa to give it a more chocolatey flavour and then added Baileys and then it was O.K. I prefer a more chocolatey thicker drink. Wouldn't make this recipe again.

I was skeptical because of the amount of water in this recipe, as I normally make my hot chocolate with heavy cream. It was, however, delicious. Very rich, and no one could finish a whole mug in one sitting. I didn't put the powdered sugar in the whipping cream, and it didn't suffer for it. I recommend small portions in small mugs, but it keeps very well - we've had leftovers for two days.